• Grate carrot.
• In a medium bowl, combine chicken breast strips, garlic paste and a  
drizzle of olive oil. Season with salt and pepper.
• In a small bowl, combine soy sauce mix and gochujang.  
Little cooks: Take charge by combining the sauces!

• To bowl with chicken, add cornflour and toss to coat.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, dust off any excess flour from chicken, then cook, tossing 
occasionally, until browned and cooked through, 5-6 minutes.
• Drain any excess oil and add sauce mixture to pan, tossing, until chicken is well 
coated. Season to taste with salt and pepper. 
TIP: Chicken is cooked through when it is no longer pink inside

• While the chicken is cooking, in a large bowl, combine carrot, baby spinach 
leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season  
to taste.
• Microwave mini flour tortillas on a plate in 10-second bursts until  
warmed through.  
Little cooks: Take the lead by tossing the slaw! 

• Fill tortillas with creamy slaw and gochujang chicken.
• Sprinkle over crispy shallots to serve. Enjoy! 
Little cooks: Add the finishing touch by sprinkling the crispy shallots  
over the tacos!